This creamy mushroom chicken and wild rice soup is the ultimate comfort food, bringing together tender mushrooms, juicy chicken, and wild rice all wrapped in a velvety broth. Perfect for chilly evenings or as a filling, hearty meal, this soup will warm you up from the inside out.
Why You’ll Love This Recipe
This creamy mushroom chicken and wild rice soup is a crowd-pleaser with its perfect balance of flavors and textures. The wild rice adds a delightful chewiness, the mushrooms provide an earthy depth, and the chicken gives the soup a satisfying, protein-packed element. The rich, creamy broth ties everything together in the most comforting way. It’s simple to make, filling, and makes for an excellent meal when paired with crusty bread. Whether for a weeknight dinner or a cozy weekend lunch, this soup is sure to become a family favorite.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups mushrooms, sliced (button, cremini, or your favorite variety)
- 1 pound cooked chicken, shredded or cubed
- ¾ cup wild rice, uncooked
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons all-purpose flour (for thickening)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Directions
-
Sauté the Aromatics and Mushrooms:
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until softened. Stir in the sliced mushrooms and cook for about 5 minutes, or until the mushrooms release their liquid and become tender. -
Add Broth, Rice, and Spices:
Add the wild rice, chicken broth, thyme, parsley, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40-45 minutes, or until the rice is tender. -
Incorporate the Chicken:
Stir in the cooked chicken and allow it to warm through for 5 minutes. -
Create the Creamy Base:
In a small bowl, whisk together the flour, heavy cream, and milk until smooth. Slowly add this mixture to the soup, stirring constantly to prevent lumps. Cook for another 5-7 minutes, allowing the soup to thicken slightly. -
Serve and Enjoy!
Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or a side salad for a complete, satisfying meal.
Servings and timing
- Prep Time: 10 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4-6 servings
- Calories: 370 kcal per serving
Variations
- Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth to make this soup vegetarian.
- Use Other Grains: If you don't have wild rice, try substituting with brown rice or quinoa for a different texture and flavor.
- Dairy-Free Version: Replace the heavy cream and milk with coconut milk or a dairy-free cream substitute to make it dairy-free.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the fridge for up to 3-4 days.
- Freezing: This soup can be frozen for up to 3 months. Make sure to let it cool completely before transferring it to a freezer-safe container. When ready to eat, thaw overnight in the fridge before reheating.
- Reheating: Reheat the soup in a pot over low to medium heat, stirring occasionally. You may need to add a splash of chicken broth or milk to adjust the consistency.
FAQs
Can I use a different type of rice?
Yes, you can substitute wild rice with other grains such as brown rice or even quinoa. Keep in mind that cooking times may vary depending on the grain you choose.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
Can I use leftover cooked chicken?
Yes, using leftover rotisserie chicken or any cooked chicken you have on hand is a great way to save time and make this soup even easier.
Can I make this soup in a slow cooker?
Yes, you can. Simply sauté the mushrooms, onion, and garlic first, then add all the ingredients to your slow cooker. Cook on low for 4-5 hours or until the rice is tender.
What can I serve with this soup?
This soup pairs wonderfully with a side of crusty bread, a fresh salad, or a warm sandwich.
Can I add other vegetables to the soup?
Absolutely! You can add vegetables such as carrots, celery, or spinach to give the soup extra nutrition and flavor.
Is this soup spicy?
No, this soup is not spicy. It has a mild, comforting flavor, but you can add a pinch of red pepper flakes if you'd like a little heat.
How do I prevent the soup from becoming too thick?
If the soup becomes too thick, simply add a little more broth or milk to reach your desired consistency.
Can I use canned mushrooms instead of fresh ones?
While fresh mushrooms are recommended for the best texture and flavor, canned mushrooms can be used in a pinch. Just be sure to drain them before adding them to the soup.
Can I use a plant-based cream for the creamy base?
Yes, you can substitute the heavy cream with a plant-based cream such as coconut cream or oat cream for a dairy-free version.
Conclusion
This creamy mushroom chicken and wild rice soup is the ultimate comfort food, perfect for a cozy meal. With tender mushrooms, juicy chicken, and wild rice in a rich, creamy broth, it’s sure to satisfy everyone at the table. Whether you're looking for a hearty weeknight dinner or a warming dish for colder months, this recipe is a winner. Plus, with easy storage and reheating options, it’s great for leftovers too!
Creamy Mushroom Chicken and Wild Rice Soup
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings
Description
This Creamy Mushroom Chicken and Wild Rice Soup is a comforting, hearty meal packed with tender chicken, earthy mushrooms, and chewy wild rice in a rich, velvety broth. Perfect for chilly nights, this easy homemade soup is both satisfying and flavorful. Serve it with crusty bread for the ultimate cozy dinner.
Ingredients
Ingredients
- 2 tbsp butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups mushrooms, sliced (button, cremini, or your choice)
- 1 lb cooked chicken, shredded or cubed
- ¾ cup wild rice, uncooked
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Instructions
1. Sauté the Aromatics & Mushrooms:
- In a large pot, melt butter over medium heat.
- Add onion and garlic; cook for 2-3 minutes until softened.
- Stir in mushrooms and cook for about 5 minutes until tender.
2. Cook the Wild Rice:
- Add wild rice, chicken broth, thyme, parsley, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 40-45 minutes until rice is tender.
3. Add the Chicken:
- Stir in cooked chicken and let it warm through for 5 minutes.
4. Make it Creamy:
- In a small bowl, whisk together flour, heavy cream, and milk until smooth.
- Slowly add to the soup, stirring constantly.
- Simmer for 5-7 minutes until slightly thickened.
5. Serve & Enjoy:
- Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.
Notes
- Vegetarian Option: Omit chicken and use vegetable broth.
- Dairy-Free: Swap heavy cream and milk with coconut milk or oat cream.
- Storage: Refrigerate for 3-4 days or freeze for up to 3 months.
- Reheating: Warm over low heat, adding extra broth or milk if needed.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
